Morsels: Season's planning Thanksgiving buffet

Published: Wednesday, November 14, 2012 at 4:30 a.m.

Last Modified: Tuesday, November 13, 2012 at 2:59 p.m.

Season's Restaurant at Highland Lake Inn at 86 Lily Pad Lane will offer Thanksgiving Day Buffet Spectacular from 10:30 a.m. to 7 p.m. Nov. 22 with live music from Bruce Lang.

Season's plans to prepare 484 pounds of turkey for the Thanksgiving Day buffet, which equates to about 32 turkeys. But that just accounts for a small portion of the 1,155 pounds of meat that Season's is preparing for the buffet.

In addition to the turkey, chefs will prepare 162 pounds of ham, 109 pounds of beef, 160 pounds of salmon, 120 pounds of tilapia and 120 pounds of bacon to feed nearly 1,000 hungry patrons.

About 996 pounds of fruits and vegetables will also be counted in Season's preparations, along with soup, rolls and holiday desserts to round out the Thanksgiving feast.

Season's annual dinner is $40.95 per person plus tax and 18 percent gratuity. Reservations are required and can be made by calling 828-696-9094.

Asheville Wine Experience starts soon

The Asheville Wine Experience launches the first in a series of dining experiences that combine a wine expert with a top chef in a spectacular location on Dec. 2 at the Bower House on Elk Mountain Scenic Parkway.

Susi Gott Seguret of the Seasonal School of Culinary Arts and Bob Bowles of the Asheville Wine & Food Festival have joined forces to "elevate Asheville's sense of taste in an exploration of the very best gustative adventures possible."

A member of the Asheville food scene for many years, Bowles spearheaded not only Asheville's Slow Food Movement but for the past several years also has orchestrated a series of chef challenges.

On the culinary front, Seguret has featured more than 70 chefs and beverage experts during the eight years she has directed the Seasonal School of Culinary Arts, based in Asheville, with additional sessions in Ithaca, N.Y., Sonoma, Calif., and Paris. Holding a diploma in gastronomy from the Universite de Reims and Cordon Bleu Paris, she is dedicated to expanding taste awareness in WNC.

For details, call 828-301-2792 or 828-777-8916 or visit www.asheville wineexperience.com.

<p>Season's planning Thanksgiving buffet</p><p>Season's Restaurant at Highland Lake Inn at 86 Lily Pad Lane will offer Thanksgiving Day Buffet Spectacular from 10:30 a.m. to 7 p.m. Nov. 22 with live music from Bruce Lang. </p><p>Season's plans to prepare 484 pounds of turkey for the Thanksgiving Day buffet, which equates to about 32 turkeys. But that just accounts for a small portion of the 1,155 pounds of meat that Season's is preparing for the buffet. </p><p>In addition to the turkey, chefs will prepare 162 pounds of ham, 109 pounds of beef, 160 pounds of salmon, 120 pounds of tilapia and 120 pounds of bacon to feed nearly 1,000 hungry patrons.</p><p>About 996 pounds of fruits and vegetables will also be counted in Season's preparations, along with soup, rolls and holiday desserts to round out the Thanksgiving feast.</p><p>Season's annual dinner is $40.95 per person plus tax and 18 percent gratuity. Reservations are required and can be made by calling 828-696-9094.</p><p>Asheville Wine Experience starts soon</p><p>The Asheville Wine Experience launches the first in a series of dining experiences that combine a wine expert with a top chef in a spectacular location on Dec. 2 at the Bower House on Elk Mountain Scenic Parkway.</p><p>Susi Gott Seguret of the Seasonal School of Culinary Arts and Bob Bowles of the Asheville Wine & Food Festival have joined forces to "elevate Asheville's sense of taste in an exploration of the very best gustative adventures possible."</p><p>A member of the Asheville food scene for many years, Bowles spearheaded not only Asheville's Slow Food Movement but for the past several years also has orchestrated a series of chef challenges.</p><p>On the culinary front, Seguret has featured more than 70 chefs and beverage experts during the eight years she has directed the Seasonal School of Culinary Arts, based in Asheville, with additional sessions in Ithaca, N.Y., Sonoma, Calif., and Paris. Holding a diploma in gastronomy from the Universite de Reims and Cordon Bleu Paris, she is dedicated to expanding taste awareness in WNC.</p><p>For details, call 828-301-2792 or 828-777-8916 or visit www.asheville wineexperience.com. </p><p>Compiled from staff reports</p>